In a large pot of boiling salted water, cook pasta according to package instructions.
Once the pasta is done drain the water and mix in 1 tbsp of butter and 1 tbsp of sour cream.
Season both sides of the chicken with garlic and onion powder, paprika, salt, and creole seasoning. In a large skillet over medium heat, heat the olive oil. Add in the chicken and cook for 8-10 minutes, flipping halfway through.
Make sure the internal temperature of the chicken is at least 165 F. Set aside and allow chicken to rest.
In a saucepan over medium heat melt the butter and add in the minced garlic. Allow the garlic to cook for about 1 minute. Stir in the heavy whipping cream until combined. Allow the cream to cook for 3-5 minutes.
Add in the parmesan and mozzarella cheese and stir until combined and melted. Cut off the heat and season with salt and creole seasoning.
Add the noodles into the sauce and mix fully. Slice the chicken and place it on top of the noodles. Garnish with fresh parsley if desired.